1 (9-inch) baked pie crust
2/3 cup sugar
1/3 cup cornstarch
2 tablespoons all-purpose flour
1/4 teaspoon salt
3 cups milk
1 tablespoon butter
2 teaspoons vanilla extract
1 1/4 cups sweetened flaked coconut
In medium saucepan, stir together sugar, cornstarch, flour and salt; stir in eggs until mixture is well blended. Gradually stir in milk. Cook over medium heat, stirring constantly with whisk, until mixture boils; boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Stir in coconut until blended; pour into baked pie crust. Press plastic wrap directly onto surface; refrigerate 6 to 8 hours or until set.
Just before serving, spread with whipped cream; sprinkle with toasted coconut. Cover; refrigerate leftover pie.
Variation: You can also toast the coconut before adding it to the pie. Preheat oven to 350 degrees. Spread evenly on cookie sheet, stir once or twice while baking for 5 to 10 minutes, until light golden brown.